What are the techniques for making steamed buns with vermicelli?

As we all know, steamed buns are a common type of pasta. There are many ways to make them, and the fillings are rich. They are delicious and tasty, and are very popular among people. Many people make steamed buns at home. Some people use vermicelli to make steamed buns, so what is the best combination of vermicelli and steamed buns? Let's take a closer look!

What is the best way to make dumplings with vermicelli?

1. Radish vermicelli meat buns

The big steamed buns with radish, vermicelli and meat are the staple food that my family often makes in winter. You can choose pork or beef as the meat, both are very tasty. As the saying goes, eat radish in winter and ginger in summer. Although raw radish is sweet, some people should not eat too much. For example, I feel uncomfortable in my stomach after eating too much raw radish, so I make it into big steamed buns. Adding vermicelli to the filling makes it less woody and tastes better.

2. Vermicelli, Tofu and Meat Buns

There was a shop selling steamed buns near my previous workplace. They had this filling. It didn't sound that good at first, but I fell in love with it after buying it once. The secret is mainly in the filling. The meat filling is first fried with noodle sauce and then mixed with vermicelli and tofu. It tastes full of sauce flavor, and the fried meat filling is fragrant. The shop is very smart. There is a quail egg in each steamed bun. This steamed bun with vermicelli as the main filling has become their signature. If you are interested, you can try it.

3. Chives, eggs, vermicelli, and black fungus buns

Vermicelli and meat fillings are definitely delicious together, let me share a vegetarian filling. When making leek buns, I like to add a little vermicelli, mainly because leeks release water, and vermicelli can just absorb the water. Of course, the buns with leek filling are very fresh. Among the vegetarian buns, this one is my favorite.

What are the techniques for making dumplings with vermicelli?

First, it must be oily.

Vermicelli absorbs a lot of oil, and it is not fragrant without oil. Since it can digest the excess oil in the stuffing, it also proves that vermicelli without oil is not delicious. So, for all buns stuffing, if vermicelli is added, it is better to add more oil if the filling is oily. It is good to see that the vermicelli has a shiny color.

Second, the vermicelli is soaked

The vermicelli used for stuffing should not be soaked completely, and it is better to soak it to 70%. For meat stuffing, it is best to soak it to 80%. This is because people have a mission to prepare the stuffing, and they cannot eat and eat in advance, otherwise they cannot fully absorb water and oil.

Third, the amount of vermicelli should be appropriate

Vermicelli is used as stuffing, vegetarian stuffing is for absorbing water, and meat stuffing is for absorbing oil. So the amount should be based on this, as long as it can complete the task of absorbing water and oil.

How does vermicelli dumplings taste?

Using vermicelli as filling for buns is a common way of making dumplings in the north. Because vermicelli is originally starch, adding vermicelli to buns can not only increase the meatiness of the filling, but also absorb the moisture of the filling.

Vermicelli used to be a must-have food for winter, because it is durable and tastes meaty, and can be paired with most dishes. I remember that in the past, Chinese cabbage stewed with vermicelli and shredded radish stewed with vermicelli were common dishes on the table in winter. So vermicelli, cabbage, and radish are a perfect match for making dumplings.

How to make dumplings with vermicelli

Dried Shrimp Tofu Vermicelli Buns

Ingredients:

Tofu, dried shrimp, chopped green onion, minced ginger, peanut oil, salt, soy sauce, pepper powder, sesame oil

Start making:

1. Soak the vermicelli in cold water in advance, drain the water after cooking, and cut into small pieces for later use. Mix chopped green onion and minced ginger in a ratio of 2:1 and set aside. Chop the old tofu and set aside.

2. Put vermicelli, chopped green onion, ginger, chopped tofu, vermicelli and dried shrimp together, add salt, peanut oil, soy sauce, pepper powder and sesame oil and mix evenly into the filling.

The vegetarian vermicelli buns filling is also prepared, and the big buns are very fresh, fragrant and delicious.

Cabbage, pork and vermicelli buns

Vermicelli is not only delicious when stewed with cabbage and pork, but it is also especially delicious when used to make big dumplings. The only difference is that the cabbage here is replaced with cabbage, also called white cabbage. Cabbage has a sweeter taste and is very sweet when paired with vermicelli.

Ingredients:

Pork filling, cabbage, vermicelli, chopped green onion, peanut oil, soy sauce, salt, sesame oil, cooking wine

Start making:

1. Soak the vermicelli in cold water, cook it, drain the water, and cut it into small pieces for later use. (Don't overcook the vermicelli, as it will not only be difficult to cut, but also easily melt and become sticky)

Chop the cabbage into small pieces, add a little salt and mix well to drain the moisture from the cabbage. Pour out the moisture, grab the chopped cabbage with your hands and press it to squeeze out more moisture.

2. Pour a proper amount of peanut oil into the pot, add the pork filling and stir-fry. When the surface of the pork filling turns slightly yellow, pour in a proper amount of salt, soy sauce, and cooking wine, stir-fry for a while and turn off the heat. It doesn't matter if there is soup.

3. Add the processed cabbage, vermicelli and chopped green onion to the meat filling, pour in an appropriate amount of sesame oil, and stir evenly with chopsticks.

In this way, the cabbage, pork and vermicelli bun filling is ready and can be used to make buns directly. It is very delicious!